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Macaron Tutorial

Saturday, March 12, 2011

I got to say, from my view point right this minute that I am a very relaxed and lucky gal. It's been months since I have had the ability to take a day and just chill. I happen to be sharing that feeling with a dozen other bloggers too. See, this weekend a few of us are attending the first Go Savor Culinary Retreat and we are all spending some quality time getting to know each other, share our blogging experiences and enjoy the beautiful Southern sun.

I was very fortunate to teach a workshop with Bill on artificial lighting last night, giving more options for folks who can only shoot at night. It was a very casual discussions and sharing of experiences, all facilitated by a good dinner and a few glasses of wine.

This morning Tami and I taught a workshop on composition, food styling, choice of focal points, natural light sources, shooting tethered, etc... I absolutely *love* working with Tami. We don't even have to wonder or ask questions. It's very organic, calm, focused and efficient. We loved this session just from the sheer number of "ah doh" moment that many had. That was our goal: to provide sensible informations, techniques and tips that every one would be able to duplicate at home.

It's really quite an honor to be able to share something we love with others. If it works, great. If someone decides to do something else, great! The worst thing you can do is not even consider the possibility. Photography is a series of unplanned moments, possibilities you create as well as a series of coherent decisions. It feels good to be able to share a passion with others just as passionate and interested.

Same goes with baking and cooking. It is truly an honor to be sharing new recipes and ideas with you. Today it's a recipe for Meyer Lemon Cream and Meyer Lemon Macarons as well as the chance to win a super fun little new cookbook "Macarons: Authentic French Cookie Recipes from the Macaron Cafe" by Cecile Cannone.

Yes, it's giveaway time! All you have to do is leave a comment on this blog, one per person, no anonymous, until Monday March 14th at midnight. A winner will be picked at random by my lovely husband and announced on the following blog post.

I really enjoyed the pocket size appearance of the book as well as all the recipes, techniques and troubleshooting suggestions Cecile offers for both Italian and French Meringue Macarons. I found lots of familiar ideas such as painted macarons and lollipop macarons but also a lot of new and interesting flavors such as gingerbread buttercream and apple cinnamon buttercream.

I followed Cecile's instructions for French meringue macarons and flavored the shells with Meyer lemon zest and filled them with my own filling of cream cheese flavored with more lemon and a touch of honey. The Meyer Lemon creams are so simple and refreshing, you'd wish you had them at every meal. Almost. Variety is key I know, but for a lemon lover like me, this lemon all around dessert tray was heaven! Why so much lemony goodness you might ask. I have to thank my friends Anita and Jeanne for sending me a bunch of fresh, California Meyer and pink lemons to feed my addiction.

Hope you enjoy the rest of the weekend! Spring is on its way...Meyer Lemon Creams and Meyer Lemon Macarons:

Note: once the macarons are made, let them mature in the fridge at least 2 days prior to eating so the flavor and textures can meld together better.

In a large bowl, whisk together the sugar, cornstarch, lemon zest and egg yolks until pale. Slowly add the milk and whisk well.Bring the mixture to boiling point in a heavy bottomed saucepan placed over high heat. Reduce the heat and simmer until thick. Remove from the heat and slowly add the lemon juice. Return to medium low heat for a couple of minutes. Remove from the heat and let cool. Divide among ramekins or cup and place a piece of plastic wrap over each portions to prevent a skin from forming.

Step 1: Preheat the oven to 300°F (325°F for a non-convection oven), and line your baking sheets with parchment paper.

Step 2: Blend the almond flour with the powdered sugar in your food processor to make a fine powder (or sift together, discarding any large crumbs and adding a bit more almond flour and powdered sugar as needed to compensate). Then sift the mixture through a strainer until it is as fine as you can get it. This keeps crumbs from forming on the macaron tops as they bake.

Step 3: With the wire whip attachment on the electric mixer, beat the egg whites with the salt and the powdered egg whites (if you are using them), starting slowly and then increasing speed as the whites start to rise. Add the granulated sugar and the food coloring. Beat until the egg whites form stiff peaks and your meringue is firm and shiny.

Step 4: Pour the beaten egg whites onto your almond flour mixture and gently fold them in, using a rubber spatula. Move your spatula from the bottom of the bowl to the edges with one hand, using your other hand to rotate the bowl. Now slap the sides of the bowl until the batter falls in a wide ribbon when you raise your spatula. When you can’t see any crumbs of almond flour and the mixture is shiny and flowing, you are ready to start piping. The French have a special word—macaronner—to describe the physical action of mixing all the ingredients for macarons. This has to be done by hand. You cannot do it with your mixer—you must be able to feel the consistency of the macaron batter. Step 5: Fit your pastry bag with a number 8 tip and fill with batter. Start by squeezing out a small amount of mix onto a parchment-lined baking sheet to form a 2½-inch circle. Be sure to leave 1 inch of space between macarons so they will not touch each other while they bake. If the peak that forms on the top of the macaron does not disappear after piping, it means the batter could have been beaten a little more. Tap the baking sheet on the tabletop, making sure to hold the parchment paper in place with your thumbs. Let the piped macarons rest for 15 minutes.

Step 6: Bake for 14 minutes at 300°F. After the first 5 minutes, open the oven door briefly to let the steam out. Let the macarons cool completely on a rack before taking them off the parchment paper. Press the bottom of a cooled baked macaron shell with your finger; it should be soft. If the bottom of the shell is hard, reduce the baking time for the rest of your macarons from 14 minutes to 13 minutes. Using a pastry bag requires some practice. It may seem awkward at first, but you’ll soon get the hang of it. Prepare the bag (if it hasn’t been used before) by cutting about 2 inches off the narrow end—just enough so that when you insert a number 8 decorating tip, about a third of the tip extends outside the bag. Push the tip firmly in place and spoon in your filling, leaving enough room at the top to twist the bag shut. It is best to fill the bag with half of the batter at a time, that way it is not too heavy. To make it easier to fill your pastry bag, place it upright in an empty jar or other straight-sided container. This will help steady the bag while you fill it with batter. Squeezing the bag slowly, pipe each macaron shell out in a single dollop. Lift the bag quickly to finish.

In bowl of electric mixer, beat the lemon zest, juice and cream cheese on low speed, until very smooth with no lumps. Add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Pipe or spoon about a tablespoon into the center of each macaron shell and top with another shell.

I must admit, I've been a little timid to try making macarons. Okay, perhaps terrified is a better term. But the more I see recipes for them the more I am inspired to give it a try. Thanks for sharing your recipe and enjoy the well deserved R & R for as long as you have it!

I must admit, I've been a little timid to try making macarons. Okay, perhaps terrified is a better term. But the more I see recipes for them the more I am inspired to give it a try. Thanks for sharing your recipe and enjoy the well deserved R & R for as long as you have it!

How exciting! I have a small Meyer lemon tree with a few lemons that are about a week away from being fully ripe. I've been looking for recipes that would showcase their flavor and these two will be the first ones I try.

How exciting! I have a small Meyer lemon tree with a few lemons that are about a week away from being fully ripe. I've been looking for recipes that would showcase their flavor and these two will be the first ones I try.

These look delectable. I have caught the lemon bug as well - we whipped up a batch of lemon cheesecake bars last week. It was a great change from our line-up of heavier winter desserts. Can't wait to usher in spring your recipes!

yes, i'm leaving a comment because of the giveaway.^^' i visit your blog from time to time mainly for the great recipes and fabulous photos, but up till now i haven't post anything, because i'm not good at writing in english ;P reading isn't difficult for me, but if i have to write something, it takes me a lots of time... and i'm a bit lazy person, that's why i only do something when it can bring me some profits. ;)Your Blog Reader from Poland

WOW! I can't believe I'm the first here. I would love a copy of this book. I'm always trying out new macaron recipes. I will definitely be trying this one out for the Meyer Lemon Macarons and Cream. Thank you for it!

Thank you for a chance to win this giveaway! I've a few attempts on Macaron making....some very successful and some, not as much. I would love to get this book for more tips to improve my skills! :) Guess I'm as crazy about Meyer Lemons as you are. I've made Meyer Lemons Macarons with Limoncello Buttercream and they were so addictive. Can't wait to try them with the Meyer Lemon Creams. That sounds just as delicious!

Oh my god, I just love your foodpics! Especially the first one, it reminds me of a blissful countryside day.I've always wanted to make some macarons myself, so perhaps next week I'll go for it with your recipe.

Beautiful macarons n photos.I would love to get a copy of the book... I made macarons last week... Italian meringue...it was a disaster... It rised but lopsided just like a car with a puncture. Baked at 150C fanforced oven. :( what went wrong?Appreciate any advice.

YUM! These look great. I have actually never tried a meyer lemon, but have been meaning to. Now I have an excuse to try them using the macaron recipe! Two attempts of making macarons and two failures. Hopefully my next batch will work! What are pink lemons?

I'm with you on the lemon love. Dessert for me is usually either chocolate or lemon (I recently discovered a lemon icecream. Heaven!)The lemon cream here looks a little like something we used to call "lemon butter". I can't wait to try these recipes!

Oh, that Meyer lemon cream looks heavenly! The photos are gorgeous and the color is so summery. I've been wanting to learn how to make macarons for a long time so I'll have to take a look at that cookbook.

Great Giveaway. I have yet to conquer my fear of trying to make macarons. I have dried out my egg whites countless times but chicken out at the last minute. Yours are beautiful. I too am a lemon lover, these would be a perfect first try but something inside tells me I'm still not ready. I think I need a little more confidence before I tackle them. I have researched as much as I possibly can and I am armed with a long list of tips, hopefully one day I will attempt.

Hi Helene, whenever I wake up to find an email from Tartlette in my Inbox, I smile and get out of bed on the RIGHT side. Your pictures are delicious. Your recipes are scrumptious. Your writing so delectable. And now a giveaway - might be my chance to make macarons for the first time :-)

Ooh lemons - one of my absolute favorite flavors. I can remember eating them straight off my grandpa's tree when I was growing up. And of course I'd love to learn to make macarons.Thanks for your generosity!

As soon as I get back home to California where my mixer and food processor live, I'm going to have to go make these (though going back to California will of course mean leaving London and by proxy, leaving the Laduree and Pierre Herme boutiques here where I've grown accustomed to spending obscene amounts of money.)

I am praying for more time in the day to allow me to make these wonderful lemony delights. I want to stay at home full time and bake to my hearts content. Thanks so much for this wonderful recipe - next leave break from work I plan to try these.

I have yet to try a macaron. And just yesterday I got Hisako Ogita's I Love Macarons book, after reading a positive commentary on it by David Lebovitz. So I am nervous and excited to try making them. And your amazing photos give me courage to just do it. :-)

I must say that this book could help me a lot!I tried making macarons once, but i dont know if i over mixed, or did the oposite. The problem could be with the stove as my mom pointed out, but I doubt that. Anyways, Love your blog and your recipes but most of all I love your photography!! So thanks for that oportunity!

Since they don't carry meyer lemons in my local grocery store and yet I live in a fairly large town/urban area, what would be a good place to find them? I'm so eager to try all these meyer lemon recipes I've been seeing.

wow! i didn't know that a "pink lemon" actually existed! i googled it right after i read your post lol. it's really neat when you learn about strange new ingredients to use in cooking and baking. thanks for sharing!

I found your blog via a friend and you have amazing photos! Your recipes are quite intriguing to me. Tried to make macarons last week, took 3 tries to get the texture correct but still trying to perfect the size of each macarons. absolutely need to try some of your recipes.

As always, another beautiful post. As a fairly new blogger, I am really interested in your workshop. I live in Charleston, SC and would love to hear if there are any in this area? I am also looking for some photography workshops for summer. Would love some suggestions....Lisa

The photos are as beautiful as always, and I love the pop of yellow from the meyer lemons. I make a smoothie every morning that includes a whole meyer lemon. I love them!

I've never been game to make my own macarons, but I think you've finally inspired me! I never really thought of them as such, but they are a great GF treat that you'd have to be crazy not to enjoy eating! The gingerbread ones you mention sound right up my alley.

I love, love lemons - I just took your adapted version of lemon pound cake out of the oven and my mouth is watering. Now I can't wait to try the creams and the macarons! Enjoy the rest of your week-end!

These look just perfect. Macarons have usually defeated me, but thanks to these and your Carrot Cake macaron recipe, I'm getting my courage up to try again. Thank you for all your great recipes and photos!

I SO need to make macarons again. I tried twice, and the first was a flop, but the second time was very good! I want to try again. Unfortunately no chance of meyer lemons here (Korea). Even regular lemons are pretty expensive. :/